Preparing the cake
Paul explains the design, and gets straight into cutting and lightly carving the cake into shape.
Ganaching the cake
In this lesson, Paul starts ganaching the cake, using a nice thick layer of ganache with a good sized lip, to create nice sharp edges when it’s cut.
Preparing the base
Paul covers the bottom half in white modelling chocolate, and smooths it off with some more ganache to get rid of any lines or join marks when it’s eventually covered in sugarpaste.
Covering the bag pt 1
Paul creates a nice blue green hue of sugarpaste and rolls it out to size to cover the sides of the handbag.
Covering the bag pt 2
Paul covers the larger side of the bag and adds a leather texture to the cake. You can do this with either a texture mat or some tin foil.
Adding the sides
Paul opts to use pieces of sugarpaste instead of modelling chocolate for the sides of the bag which works out pretty well as you’ll see.
Adding the front panel
In this lesson, Paul adds a front panel to the handbag which really adds to the overall look and then gets busy with the stitching tool.
Adding the handle
Paul experiments a little to find the best way to create a handle that has a sense of movement. A cake box comes to the rescue.
Paul adds some pieces of flower paste to the bottom of the strap to hide the spaghetti and then makes the side straps.
Paul finishes off the side straps and then uses some dusts mixed with alcohol to create some nice colours.
Paul adds the final details to bring it all to life and of course… a little edible spray glaze.
Paul shares some inspirational ideas you can give a bash during this project. We’re sure you’ve some of your own and we’d love to see what you come up with.
Share your photos with us on our Facebook page.
In this lesson, Paul shares some insider information about the cost to make this cake, as well as pricing, portions and other vital information for any professional cake designer.
Here we have carefully selected the key parts from the entire tutorial and condensed it into an 6 min long video. More than enough to get you started without taking too much time.
- 10” Square chocolate cake
- 1kg Dark chocolate ganache
Cake Card and Drums
- 12” Square cake drum
- 10” Square cake card
- 1.5Kg Pale blue sugarpaste
- 330g White sugarpaste
- 50g Dark green sugarpaste
- 20g White flower paste
- 300g White modelling chocolate
Paints and Dusts
- Radiant gold dust (Sugarflair)
- Silver Satin dust (Sugarflair)
- Pearl white dust (Sugarflair)
- High percentage alcohol
- Edible glue
- Icing sugar
- Cake box lid (card or paper of some description)
- 20 Gauge florist wire x 2
- Palette knife
- Sharp cutting knife
- Serrated knife
- Large paintbrush
- Medium Paintbrush
- Pastry brush
- PME modelling tools
- Large stitchy tool
- Metal scraper
- Large rolling pin
- Leather texture mat by Autumn Carpenter
- Cake smoother
We'd love to see your take on the Chic Handbag - so make sure you share your photos with us on our Facebook page.